tag:blogger.com,1999:blog-76546189016834972102018-03-05T15:00:35.208-08:00Espresso RunKirilhttp://www.blogger.com/profile/06961032675980684145noreply@blogger.comBlogger87125tag:blogger.com,1999:blog-7654618901683497210.post-41318054504864877832010-05-20T23:34:00.000-07:002010-05-20T23:38:56.654-07:00Caffè Culture 2010 - London<div style="text-align: center;"><span style="font-weight: bold;font-size:180%;" >... SEE YOU IN LONDON ... </span><br /><br />Yet again Josefin and I are going to work for Paul Pratt and <a href="http://cafelat.com/"><span style="font-weight: bold;">cafelat</span></a>, we are looking forward to seeing everyone in London and have already started counting down the days!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_7u-7hJRDoA0/SeEHPC_gZSI/AAAAAAAABIA/TOvc94h9TeA/s1600-h/CafelatSCAApreview-1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://4.bp.blogspot.com/_7u-7hJRDoA0/SeEHPC_gZSI/AAAAAAAABIA/TOvc94h9TeA/s320/CafelatSCAApreview-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5323544189611304226" border="0" /></a><br /></div>Kirilhttp://www.blogger.com/profile/06961032675980684145noreply@blogger.com27tag:blogger.com,1999:blog-7654618901683497210.post-42193126635021393502009-11-20T22:18:00.000-08:002009-11-20T22:29:07.932-08:00Kiril and Josefin do flickr!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_7u-7hJRDoA0/SweIe656n9I/AAAAAAAABLM/NbRe7bRYxxw/s1600/flickr.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 397px; height: 400px;" src="http://3.bp.blogspot.com/_7u-7hJRDoA0/SweIe656n9I/AAAAAAAABLM/NbRe7bRYxxw/s400/flickr.jpg" alt="" id="BLOGGER_PHOTO_ID_5406439942471196626" border="0" /></a><span style=""><span style="font-style: italic;">For all those beautiful travel pictures please tune into our flickr page!</span></span>
<br /></div><div style="text-align: center;"><span style=""><a href="http://www.flickr.com/photos/kiril_and_josefin">http://www.flickr.com/photos/kiril_and_josefin</a></span>
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<br /></a> <p style="text-align: center;" class="MsoNormal"><meta name="Title" content=""> <meta name="Keywords" content=""> <meta equiv="Content-Type" content="text/html; charset=utf-8"> <meta name="ProgId" content="Word.Document"> <meta name="Generator" content="Microsoft Word 2008"> <meta name="Originator" content="Microsoft Word 2008"> <!--[if gte mso 9]><xml> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:drawinggridhorizontalspacing>18 pt</w:DrawingGridHorizontalSpacing> <w:drawinggridverticalspacing>18 pt</w:DrawingGridVerticalSpacing> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:dontgrowautofit/> <w:dontautofitconstrainedtables/> <w:dontvertalignintxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="276"> </w:LatentStyles> </xml><![endif]--> <style> <!-- /* Font Definitions */ @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin-top:0cm; margin-right:0cm; margin-bottom:10.0pt; margin-left:0cm; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Cambria; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page Section1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.Section1 {page:Section1;}</style>
<br /><span style=""><a href="http://www.flickr.com/photos/kiril_and_josefin"></a></span></p><span style=""><a href="http://www.flickr.com/photos/kiril_and_josefin"></a><o:p></o:p></span> <!--EndFragment--> Kirilhttp://www.blogger.com/profile/06961032675980684145noreply@blogger.com15tag:blogger.com,1999:blog-7654618901683497210.post-32783061838931596932009-11-06T17:26:00.000-08:002009-11-06T17:30:59.934-08:00Let it snow!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_7u-7hJRDoA0/SvTNcZ7ayeI/AAAAAAAABKs/WvY78uz6lDM/s1600-h/IMG_0848.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_7u-7hJRDoA0/SvTNcZ7ayeI/AAAAAAAABKs/WvY78uz6lDM/s400/IMG_0848.jpg" alt="" id="BLOGGER_PHOTO_ID_5401167741004204514" border="0" /></a>The flowers are finally blooming! The whole plantation is covered in beautiful white flowers. Looking from above it is the most spectacular view, seems as if everything was covered in fresh snow powder, amazing!<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_7u-7hJRDoA0/SvTNnsVfxmI/AAAAAAAABK0/Z1DdAAqC7mg/s1600-h/IMG_0867.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_7u-7hJRDoA0/SvTNnsVfxmI/AAAAAAAABK0/Z1DdAAqC7mg/s400/IMG_0867.jpg" alt="" id="BLOGGER_PHOTO_ID_5401167934923982434" border="0" /></a>Kirilhttp://www.blogger.com/profile/06961032675980684145noreply@blogger.com2tag:blogger.com,1999:blog-7654618901683497210.post-32706982551332824782009-10-29T23:55:00.000-07:002009-10-30T00:34:54.956-07:00Mountain Top Coffee Farm<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_7u-7hJRDoA0/SuqOed5lT5I/AAAAAAAABKU/v64IQQDbDkY/s1600-h/IMG_0019.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_7u-7hJRDoA0/SuqOed5lT5I/AAAAAAAABKU/v64IQQDbDkY/s400/IMG_0019.jpg" alt="" id="BLOGGER_PHOTO_ID_5398283757430329234" border="0" /></a><meta name="Title" content=""> <meta name="Keywords" content=""> <meta equiv="Content-Type" content="text/html; charset=utf-8"> <meta name="ProgId" content="Word.Document"> <meta name="Generator" content="Microsoft Word 2008"> <meta name="Originator" content="Microsoft Word 2008"> <!--[if gte mso 9]><xml> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:drawinggridhorizontalspacing>18 pt</w:DrawingGridHorizontalSpacing> <w:drawinggridverticalspacing>18 pt</w:DrawingGridVerticalSpacing> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:dontgrowautofit/> <w:dontautofitconstrainedtables/> <w:dontvertalignintxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="276"> </w:LatentStyles> </xml><![endif]--> <style> <!-- /* Font Definitions */ @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin-top:0cm; margin-right:0cm; margin-bottom:10.0pt; margin-left:0cm; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Cambria; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page Section1 {size:595.0pt 842.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> <!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin-top:0cm; mso-para-margin-right:0cm; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0cm; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-ansi-language:EN-US;} </style> <![endif]--> <!--StartFragment--><span style="">Its been a little while since my last post, I do apologise for that. Much has happened since the last update. I have left Sweden and have put my barista career on hold, I am now working at the beautiful Mountain Top coffee farm in the east of Australia with Josefin (my coffee roaster girlfriend). Mountain Top doesn’t need much further introduction, but for those who don’t know about this beautiful farm can read a brief description <a href="http://www.mountaintopcoffee.com.au/">here</a>. <span style=""> </span>We are living at the farm in an amazing house with the most magnificent view of the valley and mount warning. I leave you with these images until further notice …</span>
<br /></div> <p class="MsoNormal"><span style=""><o:p> </o:p></span></p> <p style="text-align: center;" class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_7u-7hJRDoA0/SuqO1YOBPxI/AAAAAAAABKc/s4XxTZNiY74/s1600-h/final.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 128px;" src="http://3.bp.blogspot.com/_7u-7hJRDoA0/SuqO1YOBPxI/AAAAAAAABKc/s4XxTZNiY74/s400/final.jpg" alt="" id="BLOGGER_PHOTO_ID_5398284151042424594" border="0" /></a><span style="">Over at the farm we are involved with all sorts of regular duties that include running experiments and trials as well as operating the mill and heavy machinery.</span></p><p style="text-align: left;" class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_7u-7hJRDoA0/SuqO_ooHQ-I/AAAAAAAABKk/6xNFilUUito/s1600-h/IMG_0048.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_7u-7hJRDoA0/SuqO_ooHQ-I/AAAAAAAABKk/6xNFilUUito/s400/IMG_0048.jpg" alt="" id="BLOGGER_PHOTO_ID_5398284327245530082" border="0" /></a></p><p style="text-align: left;" class="MsoNormal">
<br /><span style=""><o:p></o:p></span></p> <!--EndFragment--> Kirilhttp://www.blogger.com/profile/06961032675980684145noreply@blogger.com1tag:blogger.com,1999:blog-7654618901683497210.post-33500931231457247752009-09-07T02:21:00.000-07:002009-09-07T09:49:20.720-07:00Rome Espresso Run<div style="text-align: right; font-style: italic;"><span style="font-size:85%;">visited: 04/08/09</span></div><div style="text-align: right;"><div style="text-align: right; font-style: italic;"> </div><div style="text-align: left;"><span style="font-style: italic;"><br /></span><div style="text-align: center;"><span style="font-style: italic;">It feels good to be traveling and drinking coffee yet again, I think I’ve almost forgotten what Espresso Run started out to be, but no worries, I am back on track.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_7u-7hJRDoA0/SqTRzalTUqI/AAAAAAAABIY/erDfHSZHH44/s1600-h/IMG_5317.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://3.bp.blogspot.com/_7u-7hJRDoA0/SqTRzalTUqI/AAAAAAAABIY/erDfHSZHH44/s320/IMG_5317.jpg" alt="" id="BLOGGER_PHOTO_ID_5378654536226525858" border="0" /></a><span style="font-style: italic;">The city of Rome is simply amazing! Rich cultural experiences are truly overwhelming; history, architecture, art, food and of course coffee … The Romans claim that their coffee is among the best in Italy and are very proud of their long espresso history. With such high statements I had to put the Italians to the test and discover the coffee for myself.</span><br /><span style="font-style: italic;"></span></div><span style="font-style: italic;"><br /></span><span></span><div style="text-align: center;"><span>I am actually going to write some thoughts and conclusions before listing my picks, it would just make more sense in the end …</span><br /></div><span><br /></span><div style="text-align: left;"><span>Simple rule is: no milky drinks after noon only espresso, its every baristas dream not to be swamped by latte customers.</span><br /><br /><span>Looking from the “new wave” of espresso brewing, I would describe espresso in Rome rather old fashioned due to lack of care. Baristas don’t strive to perfect the coffee, it is made with speed and lack of attention hence the word “espresso”. Simple steps like wiping the basket, flushing the machine, cleaning the steam wand and so on - seem to be the thing of the future?!?!?! Having said that, the experience from my visit is unforgettably rewarding, so here are my picks …</span><br /><br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_7u-7hJRDoA0/SqTXzdI9A1I/AAAAAAAABKI/ZgNKbCS9dfQ/s1600-h/IMG_5474.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 134px; height: 200px;" src="http://1.bp.blogspot.com/_7u-7hJRDoA0/SqTXzdI9A1I/AAAAAAAABKI/ZgNKbCS9dfQ/s200/IMG_5474.jpg" alt="" id="BLOGGER_PHOTO_ID_5378661133982696274" border="0" /></a><span><span style="font-weight: bold;">Cristalli di zucchero</span> <span style="font-style: italic;">(Via di San Teodoro 88</span></span><span style="font-style: italic;">)</span> </div><br /><span>This is a brand new pasticeria and espresso bar offering a large variety of designer pastries and gelati. At the back of the shop they have a brand new la marzocco linea, this was the only la marzocco machine that we have come across so were very eager to try the coffee, to my surprise this was the best espresso I’ve had in Rome. Our barista knew a little bit about the coffee and had told us that they actually have 2 locations and do their own roasting on sight, he strongly emphasised that the coffee used was 100% arabica beans. The coffee was fantastic and I strongly recommend making this trip.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_7u-7hJRDoA0/SqTTat2_9fI/AAAAAAAABIw/TMFqsucLNaI/s1600-h/IMG_5466.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 134px;" src="http://4.bp.blogspot.com/_7u-7hJRDoA0/SqTTat2_9fI/AAAAAAAABIw/TMFqsucLNaI/s200/IMG_5466.jpg" alt="" id="BLOGGER_PHOTO_ID_5378656310927554034" border="0" /></a><span>We accidently stumbled across this shop and you have to have your eyes open to find it as there are no signs outside, its tucked away on one of the roads close to Circo Massimo and is fairly easy to find if you map it out. Be sure to try their fresh ricotta cannoli it is superb! </span><span>Their machine plays a big role in espresso quality, as suppose to other espresso bars that use extremely old and worn out machines as part of the overall charm.</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_7u-7hJRDoA0/SqTUdCSu2pI/AAAAAAAABJA/t_pEY4KJu2k/s1600-h/IMG_5331.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 134px; height: 200px;" src="http://1.bp.blogspot.com/_7u-7hJRDoA0/SqTUdCSu2pI/AAAAAAAABJA/t_pEY4KJu2k/s200/IMG_5331.jpg" alt="" id="BLOGGER_PHOTO_ID_5378657450283948690" border="0" /></a><span><span style="font-weight: bold;">Caffe Tazza D'Oro</span>, <span style="font-style: italic;">(Via Degli Orfani 84. (Pantheon)</span></span><span style="font-style: italic;">)</span><br /><br /><span>This is a historic espresso bar that been established in 1946. The walls are filled with various photographs and different coffee bags. This is one of the places that has an active probat coffee roaster. This drum roaster is very old and could well be from the 60’s, they roast in-house few times a week but </span><span>early in the mornings, so be sure to make it down there early if you want to </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_7u-7hJRDoA0/SqTU65ZKjsI/AAAAAAAABJI/Tlft_rw5pxQ/s1600-h/IMG_5324.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 134px; height: 200px;" src="http://4.bp.blogspot.com/_7u-7hJRDoA0/SqTU65ZKjsI/AAAAAAAABJI/Tlft_rw5pxQ/s200/IMG_5324.jpg" alt="" id="BLOGGER_PHOTO_ID_5378657963291086530" border="0" /></a><span>catch them doing it. There is hardly any ventilation so all the emitted smoke </span><span>escapes into the room filling the whole place. They have a large selection of coffees in glass silos. The house blend is 100% South American arabica coffees. The place certainly has its charm with a lot of things to see. Standing at the bar and drinking espresso opens up a different espresso culture that is truly unforgettable.</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_7u-7hJRDoA0/SqTVI_UxGGI/AAAAAAAABJQ/pFYLYgeO9k4/s1600-h/IMG_5320.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://3.bp.blogspot.com/_7u-7hJRDoA0/SqTVI_UxGGI/AAAAAAAABJQ/pFYLYgeO9k4/s320/IMG_5320.jpg" alt="" id="BLOGGER_PHOTO_ID_5378658205401421922" border="0" /></a><span>This typical Italian espresso bar is an absolute must to visit for that cultural coffee experience, but don’t get your hopes up about the coffee.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_7u-7hJRDoA0/SqTVcaWysAI/AAAAAAAABJY/GC2NCu8-Vn8/s1600-h/IMG_9893.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="http://2.bp.blogspot.com/_7u-7hJRDoA0/SqTVcaWysAI/AAAAAAAABJY/GC2NCu8-Vn8/s200/IMG_9893.jpg" alt="" id="BLOGGER_PHOTO_ID_5378658539075186690" border="0" /></a><span><span style="font-weight: bold;">Sant Eustachio Il Caffe</span>, <span style="font-style: italic;">(Piazza Di S. Eustachio</span></span><span style="font-style: italic;">)</span><br /><br /><span>This espresso bar is mentioned in every coffee guide of the city for its outstanding secret recipe espresso. Sant Eustachio Il is one of the oldest cafes established in 1955 does something different that others don’t do. When you get your espresso the crema is extremely thick and you could stand your spoon in it. This had me guessing for a while what it actually is that they do to the espresso. It is impossible to see as the machines are shielded with screens. Well I worked it out and I am going to blow their secret out into the public.</span><br /><br /><span>As soon as the espresso comes out of the machine they add some lightly carbonated water and vigorously whisk it, as a result of that the crema becomes thick. You can try this at home to see the reaction of crema with carbonated water. I suggest to use lightly carbonated water like ferrarelle.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_7u-7hJRDoA0/SqTVklt9HYI/AAAAAAAABJg/3lQ4mBbmIU8/s1600-h/IMG_9892.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_7u-7hJRDoA0/SqTVklt9HYI/AAAAAAAABJg/3lQ4mBbmIU8/s320/IMG_9892.jpg" alt="" id="BLOGGER_PHOTO_ID_5378658679564082562" border="0" /></a><span>The taste of the espresso is changed also. Espresso itself becomes smoother as it is watered down but the overpowering taste of minerals is not pleasant at all.</span><br /><br /><span>I recommend going here and checking this place out. I forgot to mention that their coffee is roasted in a wood oven, don’t really know how they go about doing it as everything seems to be top secret in that place.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_7u-7hJRDoA0/SqTWK8sS6OI/AAAAAAAABJw/PYXl7J-32p8/s1600-h/IMG_5900.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 134px;" src="http://4.bp.blogspot.com/_7u-7hJRDoA0/SqTWK8sS6OI/AAAAAAAABJw/PYXl7J-32p8/s200/IMG_5900.jpg" alt="" id="BLOGGER_PHOTO_ID_5378659338566166754" border="0" /></a><span><span style="font-weight: bold;">Illy Caffe</span>, <span style="font-style: italic;">(Termini Station</span></span><span style="font-style: italic;">)</span><br /><br /><span>Inside the grand central station we came across a very small illy cafe that was pretty good. Extremely quick service, with a nice breakfast and lunch selection, made this espresso bar our morning pit-stop as we were staying close by. The familiar illy taste didn’t disappoint, smooth and sweet. To my surprise the espresso here tasted much better than many historical espresso bars around town, if you are in the area I suggest to go there, but otherwise its a very good example of standard illy espresso that might not be worth a trip if you are familiar with the taste already.</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_7u-7hJRDoA0/SqTWoGKg97I/AAAAAAAABJ4/CkTdamm2iC8/s1600-h/IMG_5290.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 134px;" src="http://3.bp.blogspot.com/_7u-7hJRDoA0/SqTWoGKg97I/AAAAAAAABJ4/CkTdamm2iC8/s200/IMG_5290.jpg" alt="" id="BLOGGER_PHOTO_ID_5378659839325042610" border="0" /></a><span><span style="font-weight: bold;">Caffe Greco,</span> (<span style="font-style: italic;">Via Condotti, 86</span></span>)<br /><br /><span>A very famous italian cafe for its inspiration to many poets and artists, its in a top notch location, right by the Spanish Steps so be careful not to sit down otherwise they will charge you 6 EUR for service. The bar is rather tacky with velvet walls and old grandma interior. I didn’t find it charming and the coffee wasn't good at all, pop in if you are in the area, espresso at the bar is 1 EUR.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_7u-7hJRDoA0/SqTW0bOTb2I/AAAAAAAABKA/XXA35YcBlbg/s1600-h/IMG_9877.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_7u-7hJRDoA0/SqTW0bOTb2I/AAAAAAAABKA/XXA35YcBlbg/s200/IMG_9877.jpg" alt="" id="BLOGGER_PHOTO_ID_5378660051136507746" border="0" /></a><span><span style="font-weight: bold;">Gran Caffe la Caffettiera</span>‎, <span style="font-style: italic;">(Piazza di Pietra)</span></span><br /><br /><span>Old piston machines, was mentioned in few guides so we went there. Its more of a lunch cafe than an espresso bar. Really nothing special, not worth a trip.</span><br /><br /><div style="text-align: center; font-style: italic;"><span>Coffee for Italians is a lifestyle and a scheduled part of every day, so they don’t go out of their way in search of a good cup, the best is the cheapest and is simply around the corner, no matter who you ask. Espresso seems to be of a certain standard, not terrible and not amazing, something hovering in the middle. Every time I drank an espresso I’ve finished it, either with sugar or without, so it was very drinkable unlike many other European cities. To stumble across amazing coffee in rome is virtually impossible, but the cultural experience is unforgettable.</span><br /></div></div></div></div>Kirilhttp://www.blogger.com/profile/06961032675980684145noreply@blogger.com5tag:blogger.com,1999:blog-7654618901683497210.post-77663036584671850042009-07-17T02:29:00.000-07:002009-07-17T02:35:04.130-07:00La Marzocco Extra Virgin Tuscan Olive Oil<div style="text-align: center;"><span style="font-style: italic;">Is this the kind of product you expect from one of the worlds leading espresso machine manufacturer La Marzocco? Perhaps not? Well ... believe it or not La Marzocco have bottled a limited amount of olive oil to give away as a gifts, and one of those bottles made it into my kitchen. This bottle was a gift that I picked up in Atlanta at the SCAA conference in spring this year ...</span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_7u-7hJRDoA0/SmBFFhqsOQI/AAAAAAAABII/dZe39A7xl_E/s1600-h/IMG_4200.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 214px; height: 320px;" src="http://1.bp.blogspot.com/_7u-7hJRDoA0/SmBFFhqsOQI/AAAAAAAABII/dZe39A7xl_E/s320/IMG_4200.jpg" alt="" id="BLOGGER_PHOTO_ID_5359359517809981698" border="0" /></a>So what’s the story behind this olive oil? I have been told that this specific oil comes from an olive grove close to the La Marzocco factory in Florence, Tuscany. Unfortunately I don't really know any more specific details about the olives but I do know that it tastes absolutely delicious. I am not an olive oil specialist by all means, but here are my little tasting notes ...<br /><br />Visually the oil is quiet murky and dark in colour as it’s not filtered. This olive oil is extremely aromatic with hints of fresh grass and floral senses. The taste strongly reflects in its smell with distinct fruity and herbal like notes. Slight tints of green and zestiness add to the overall balance.<br /><br /><div style="text-align: center;"><span style="font-style: italic;">Unlike some other olive oils that I’ve tried this one is very smooth and doesnt have that powerful back-burn in the throat that you sometimes get with older oils. My guess is that this oil is pressed from young olives. This olive oil serves a great purpose in my kitchen, mostly as salad dressing. </span><br /></div>Kirilhttp://www.blogger.com/profile/06961032675980684145noreply@blogger.com1tag:blogger.com,1999:blog-7654618901683497210.post-57914626929460834032009-04-11T14:05:00.000-07:002009-04-11T14:11:14.437-07:00<div style="text-align: center;"><span style="font-weight: bold;font-size:180%;" >... SEE YOU IN ATLANTA ... </span><br /><br />keep your eyes open for <span style="font-weight: bold;">cafelat</span> ... it is promising to blow everyone away<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_7u-7hJRDoA0/SeEHPC_gZSI/AAAAAAAABIA/TOvc94h9TeA/s1600-h/CafelatSCAApreview-1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://4.bp.blogspot.com/_7u-7hJRDoA0/SeEHPC_gZSI/AAAAAAAABIA/TOvc94h9TeA/s320/CafelatSCAApreview-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5323544189611304226" border="0" /></a><br /></div>Kirilhttp://www.blogger.com/profile/06961032675980684145noreply@blogger.com1tag:blogger.com,1999:blog-7654618901683497210.post-86370605314074698752008-09-05T01:48:00.000-07:002008-09-05T02:01:13.562-07:00Reg Barber Ripple Tamper Evaluation<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_7u-7hJRDoA0/SMDy4WVzyHI/AAAAAAAAAx4/8gqQWGWp3yM/s1600-h/IMG_9603.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_7u-7hJRDoA0/SMDy4WVzyHI/AAAAAAAAAx4/8gqQWGWp3yM/s320/IMG_9603.JPG" alt="" id="BLOGGER_PHOTO_ID_5242457016142907506" border="0" /></a><div style="text-align: center; font-style: italic;">Just last week I have received a new tamper from <a href="http://www.coffeetamper.com/">Reg Barber</a> and was very anxious to put it to the test. As you might know, I have given Reg’s tampers a <a href="http://espressorun.blogspot.com/2007/10/reg-barber-tamper-bases-conclusion.html">thorough evaluation</a> on bases and diameters. This interesting tamper has a ripple cut in the stainless steel, a very appealing to the eye, but is it practical well here are my thoughts …<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_7u-7hJRDoA0/SMDzxv8quoI/AAAAAAAAAyI/M7ejAXdQsK0/s1600-h/IMG_9595.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://3.bp.blogspot.com/_7u-7hJRDoA0/SMDzxv8quoI/AAAAAAAAAyI/M7ejAXdQsK0/s200/IMG_9595.jpg" alt="" id="BLOGGER_PHOTO_ID_5242458002269321858" border="0" /></a>There are 2 different types of ripple tampers, c-ripple and flat ripple. I am playing around with the flat ripple base. For me, the biggest interest in this design was to see if the ripples create any form of channelling, resulting in inconsistent or uneven extractions. As the ripples are perfectly spaced apart the surface after tamping is very much cohesive and even, so as the puck expands onto the showerscreen evenly. Unlike the curved tampers the expansion is almost resemblant to that of a flat base. As I explained in my <a href="http://espressorun.blogspot.com/2007/10/reg-barber-tamper-bases-conclusion.html">previous evaluations</a>, curved tampers play a big advantage in my style of tamping and I much rather prefer them.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_7u-7hJRDoA0/SMDy9A_2rhI/AAAAAAAAAyA/WeSRXFDinl8/s1600-h/IMG_9612.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://1.bp.blogspot.com/_7u-7hJRDoA0/SMDy9A_2rhI/AAAAAAAAAyA/WeSRXFDinl8/s200/IMG_9612.JPG" alt="" id="BLOGGER_PHOTO_ID_5242457096313024018" border="0" /></a>The pros of this surface is definitely its look, after tamping the puck looks fantastic with awesome wavy patterns, however apart from its look it acts no different to a flat tamper. I would imagine that the c-ripple would be similar to c-flat tamper.<br /><br />I have found that the more you use the tamper the likelier the chance of coffee getting stuck in the ripples, so I end up wiping the tamper almost every time on my apron to avoid the clogging. It has happened on few occasions especially in the middle of the base.<br /><br /><div style="text-align: center;"><span style="font-style: italic;">This tamper is perfect for those who prefer flat tampers; it has a very good appeal about it and is a very attractive tool to have. I would love to thank <a href="http://www.coffeetamper.com/">Reg</a> for kindly donating this tamper for evaluation.</span><br /></div>Kirilhttp://www.blogger.com/profile/06961032675980684145noreply@blogger.com5tag:blogger.com,1999:blog-7654618901683497210.post-75236521825418764582008-08-31T13:50:00.000-07:002008-08-31T14:03:06.420-07:00Beans Leaves and Love ... and lots more<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_7u-7hJRDoA0/SLsE7zN1hpI/AAAAAAAAAxo/UMibr8Eob2g/s1600-h/BL%26L_FULL.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_7u-7hJRDoA0/SLsE7zN1hpI/AAAAAAAAAxo/UMibr8Eob2g/s320/BL%26L_FULL.jpg" alt="" id="BLOGGER_PHOTO_ID_5240788016782739090" border="0" /></a><br /><div style="text-align: center;"><span style="font-style: italic;">Just this past weekend <a href="http://www.johanochnystrom.se/">J&amp;N</a> had a mini festival at their roastery. Lots of their customers distributers and friends were invited to spend time and meet new people. A very kind gesture! That same weekend I was working for J&amp;N at the tradeshow, looking after a coffee machine and making a thousand lattes, so missed out on all the activities that the guys put together, but still got to go to the party on Friday night.</span><br /></div><br />Congratulations to <a href="http://haugaardcoffee.blogspot.com/">David Haugaard</a> for winning the first ever AeroPress competition, his claims his success was hidden in the amazing water imported from Wales. David made me a cup of his amazing misty valley coffee that I felt in love with there and then, just superb!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_7u-7hJRDoA0/SLsFokAbEQI/AAAAAAAAAxw/Wx9UUE1zPRk/s1600-h/IMG_9756.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://3.bp.blogspot.com/_7u-7hJRDoA0/SLsFokAbEQI/AAAAAAAAAxw/Wx9UUE1zPRk/s200/IMG_9756.JPG" alt="" id="BLOGGER_PHOTO_ID_5240788785794060546" border="0" /></a>I would love to congratulate everyone at J&amp;N for putting on a great show. For me it was a great time to see all the people that I’ve met at exhibitions and trade shows. I was very surprised and delighted to see Conal from espresso warehouse, everyone had a great time drinking together and shaking it on the dancefloor.<br /><span style="font-style: italic;"><br /></span><div style="text-align: right;"><span style="font-style: italic; font-weight: bold;">Thank you J&amp;N ...</span><br /></div>Kirilhttp://www.blogger.com/profile/06961032675980684145noreply@blogger.com1tag:blogger.com,1999:blog-7654618901683497210.post-90507923343807150592008-08-30T14:54:00.000-07:002008-08-30T15:09:28.153-07:00'09-'11 WBC machine and grinder sponsors are ...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_7u-7hJRDoA0/SLnEEC6Hr1I/AAAAAAAAAxg/iNTXkW3Dz3E/s1600-h/IMG_0476.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_7u-7hJRDoA0/SLnEEC6Hr1I/AAAAAAAAAxg/iNTXkW3Dz3E/s320/IMG_0476.JPG" alt="" id="BLOGGER_PHOTO_ID_5240435215201447762" border="0" /></a><br /><div style="text-align: justify;">As from last night the new sponsors of the WBC were announced, congratulations to<span style="font-weight: bold;"> Nuova Simonelli</span> and <span style="font-weight: bold;">Mahlkönig</span> for securing sponsorship rights for 2009 – 2011. The official machine will be the <a href="http://www.nuovasimonelliusa.com/aurelia.html"><span style="font-style: italic;">Aurelia</span></a> and <a href="http://www.mahlkoenig.com/machines/cf-k30es.htm"><span style="font-style: italic;">K30</span></a> grinders. Both of the manufacturers will have their hands full for next couple of years I hope that they do a good job at living up to all the expectations.<br /></div>Kirilhttp://www.blogger.com/profile/06961032675980684145noreply@blogger.com1tag:blogger.com,1999:blog-7654618901683497210.post-45060582656039409842008-08-27T10:03:00.000-07:002008-08-27T10:09:48.172-07:00Complete Summary of Changes to WBC Rules & Regulations for 2009<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_7u-7hJRDoA0/SLWJH7sCl-I/AAAAAAAAAxY/O8sRxz2VCHo/s1600-h/IMG_7157.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_7u-7hJRDoA0/SLWJH7sCl-I/AAAAAAAAAxY/O8sRxz2VCHo/s320/IMG_7157.JPG" alt="" id="BLOGGER_PHOTO_ID_5239244510889940962" border="0" /></a><br /><p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;"><span style="font-style: italic;font-family:Helvetica;font-size:11;" lang="EN-US" >The changes to the WBC Rules &amp; Regulations, WBC Score Sheets, and WBC scoring </span><span style="font-style: italic;font-family:Helvetica;" lang="EN-US"><o:p></o:p></span><span style="font-style: italic;" class="GramE"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >system</span></span><span style="font-style: italic;font-family:Helvetica;font-size:11;" lang="EN-US" > were proposed by, discussed among, and agreed upon by members of all of the </span><span style="font-style: italic;font-family:Helvetica;" lang="EN-US"><o:p></o:p></span><span style="font-style: italic;" class="GramE"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >WBC committees as well as the WBC Board of Directors.</span></span><span style="font-style: italic;font-family:Helvetica;font-size:11;" lang="EN-US" ><span style=""> </span>The changes have </span><span style="font-style: italic;font-family:Helvetica;" lang="EN-US"><o:p></o:p></span><span style="font-style: italic;" class="GramE"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >incorporated</span></span><span style="font-style: italic;font-family:Helvetica;font-size:11;" lang="EN-US" > feedback from competitors and judges around the world.<span style=""> </span>The changes can </span><span style="font-style: italic;font-family:Helvetica;" lang="EN-US"><o:p></o:p></span><span style="font-style: italic;" class="GramE"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >be</span></span><span style="font-style: italic;font-family:Helvetica;font-size:11;" lang="EN-US" > characterized as providing competition baristas with more options and creating less </span><span style="font-style: italic;font-family:Helvetica;" lang="EN-US"><o:p></o:p></span><span style="font-style: italic;" class="GramE"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >stringent</span></span><span style="font-style: italic;font-family:Helvetica;font-size:11;" lang="EN-US" > guidelines for WBC requirements in performances, with a greater emphasis on </span><span style="font-style: italic;font-family:Helvetica;" lang="EN-US"><o:p></o:p></span><span style="font-style: italic;" class="GramE"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >coffee</span></span><span style="font-style: italic;font-family:Helvetica;font-size:11;" lang="EN-US" > presentation and coffee quality, while continuing to advance the craft of baristas </span><span style="font-style: italic;font-family:Helvetica;" lang="EN-US"><o:p></o:p></span><span style="font-style: italic;" class="GramE"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >and</span></span><span style="font-style: italic;font-family:Helvetica;font-size:11;" lang="EN-US" > specialty coffee.<br /></span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;"><br /><span lang="EN-US" style="font-family:Helvetica;"><o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-weight: bold;"><o:p> </o:p></span><span style="font-weight: bold;font-family:Helvetica;font-size:11;" lang="EN-US" >“The Grinder rule” </span><span lang="EN-US" style="font-family:Helvetica;"><o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >No change has been made to the grinder rule.<span style=""> </span>Competitors retain the option to use the </span><span lang="EN-US" style="font-family:Helvetica;"><o:p></o:p></span><span class="GramE"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >provided</span></span><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" > WBC sponsor grinder or bring their own grinder. </span><span lang="EN-US" style="font-family:Helvetica;"><o:p></o:p></span></p> <p class="MsoNormal"><span style=""><o:p> </o:p></span></p> <table class="MsoTableGrid" style="border: medium none ; border-collapse: collapse; margin-left: 6pt; margin-right: 6pt;" align="left" border="1" cellpadding="0" cellspacing="0"> <tbody><tr style=""> <td style="border: 1pt none ; padding: 0cm 5.4pt; width: 221.4pt;" valign="top" width="221"> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><i><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >Previous Version (2007/2008)</span></i></b><span style=""><o:p></o:p></span></p> </td> <td style="border-style: none; padding: 0cm 5.4pt; width: 221.4pt;" valign="top" width="221"> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><i><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >New Version (2009) </span></i></b><span lang="EN-US" style="font-family:Helvetica;"><o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=""><o:p> </o:p></span></p> </td> </tr> <tr style=""> <td style="border-style: none; padding: 0cm 5.4pt; width: 221.4pt;" valign="top" width="221"> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >TECHNICAL SCORE SHEET </span></b><span lang="EN-US" style="font-family:Helvetica;"><o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=""><o:p> </o:p></span></p> </td> <td style="border-style: none; padding: 0cm 5.4pt; width: 221.4pt;" valign="top" width="221"> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=""><o:p> </o:p></span></p><br /></td> </tr> <tr style=""> <td style="border-style: none; padding: 0cm 5.4pt; width: 221.4pt;" valign="top" width="221"> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >Shot times within 20-30 seconds range</span><span style=""><o:p></o:p></span></p> </td> <td style="border-style: none; padding: 0cm 5.4pt; width: 221.4pt;" valign="top" width="221"> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >Shot times within 3-second variance.<span style=""> </span></span><span lang="EN-US" style="font-family:Helvetica;"><o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >Competitor earns point if extraction times </span><span class="GramE"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >are</span></span><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" > within 3.0 seconds of each other. <o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span lang="EN-US" style="font-family:Helvetica;"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=";font-family:Helvetica;font-size:9;" lang="EN-US" >(Shot <span class="GramE">times of 20-30 seconds is</span> still recommended.)</span><span style=""><o:p></o:p></span></p> </td> </tr> <tr style="height: 15pt;"> <td style="border-style: none none solid; padding: 0cm 5.4pt; width: 221.4pt; height: 15pt;" valign="top" width="221"> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >Tech judges visually evaluated espresso for cappuccino and signature beverage.</span><span style=""><o:p></o:p></span></p> </td> <td style="border-style: none none solid; padding: 0cm 5.4pt; width: 221.4pt; height: 15pt;" valign="top" width="221"> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >Tech judges do not visually evaluate shots.<o:p></o:p> Item removed from score sheets.</span><span style=""><o:p></o:p></span></p> </td> </tr> <tr style="height: 8pt;"> <td style="border-style: none none solid; padding: 0cm 5.4pt; width: 221.4pt; height: 8pt;" valign="top" width="221"> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >Understands Grinder<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >Score 0-6 points</span><span style=""><o:p></o:p></span></p> </td> <td style="border-style: none none solid; padding: 0cm 5.4pt; width: 221.4pt; height: 8pt;" valign="top" width="221"> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >Station Management </span><span lang="EN-US" style="font-family:Helvetica;"><o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >Score 0-6 points </span><span lang="EN-US" style="font-family:Helvetica;"><o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >Tech judges award points based on </span><span class="SpellE"><span class="GramE"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >competitorʼs</span></span></span><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" > workflow during performance </span><span class="GramE"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >including</span></span><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" > management of station, </span><span class="GramE"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >equipment</span></span><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" > (grinder, espresso <span class="SpellE">machtools</span> and movement around station.</span><span style=""><o:p></o:p></span></p> </td> </tr> <tr style="height: 12pt;"> <td style="border-style: none none solid; padding: 0cm 5.4pt; width: 221.4pt; height: 12pt;" valign="top" width="221"> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >SENSORY SCORE SHEET</span></b><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" > </span><span lang="EN-US" style="font-family:Helvetica;"><o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=""><o:p> </o:p></span></p> </td> <td style="border-style: none none solid; padding: 0cm 5.4pt; width: 221.4pt; height: 12pt;" valign="top" width="221"> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=""><o:p> </o:p></span></p><br /></td> </tr> <tr style="height: 13pt;"> <td style="border-style: none none solid; padding: 0cm 5.4pt; width: 221.4pt; height: 13pt;" valign="top" width="221"> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >Sugar required as an accessory.</span><span style=""><o:p></o:p></span></p> </td> <td style="border-style: none none solid; padding: 0cm 5.4pt; width: 221.4pt; height: 13pt;" valign="top" width="221"> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >Sugar no longer part of service.</span><span style=""><o:p></o:p></span></p> </td> </tr> <tr style="height: 9pt;"> <td style="border-style: none none solid; padding: 0cm 5.4pt; width: 221.4pt; height: 9pt;" valign="top" width="221"> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >All 4 beverages served simultaneously.</span><span style=""><o:p></o:p></span></p> </td> <td style="border-style: none none solid; padding: 0cm 5.4pt; width: 221.4pt; height: 9pt;" valign="top" width="221"> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >Simultaneous service of beverages no </span><span class="GramE"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >longer</span></span><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" > required.<span style=""> </span>Competitor may serve </span><span class="GramE"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >beverages</span></span><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" > to judges when ready.<span style=""> </span>Judges </span><span class="GramE"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >will</span></span><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" > evaluate beverages when served. </span><span lang="EN-US" style="font-family:Helvetica;"><o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=";font-family:Helvetica;font-size:9;" lang="EN-US" >(All four beverages within drink category must be </span><span class="GramE"><span style=";font-family:Helvetica;font-size:9;" lang="EN-US" >served</span></span><span style=";font-family:Helvetica;font-size:9;" lang="EN-US" > before moving on to next category.)</span><span style=""><o:p></o:p></span></p> </td> </tr> <tr style="height: 17pt;"> <td style="border-style: none none solid; padding: 0cm 5.4pt; width: 221.4pt; height: 17pt;" valign="top" width="221"> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >SENSORY SCORE SHEET (continued)</span></b><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" > </span><span lang="EN-US" style="font-family:Helvetica;"><o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=""><o:p> </o:p></span></p> </td> <td style="border-style: none none solid; padding: 0cm 5.4pt; width: 221.4pt; height: 17pt;" valign="top" width="221"> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=""><o:p> </o:p></span></p><br /></td> </tr> <tr style="height: 6pt;"> <td style="border-style: none; padding: 0cm 5.4pt; width: 221.4pt; height: 6pt;" valign="top" width="221"> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >Total score calculated by averaging tech scores and adding tech score to each sensory score sheet. <o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >Total points possible: 1012.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >Tech points: 356 points (35%) </span><span lang="EN-US" style="font-family:Helvetica;"><o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >Sensory points: 656 points (65%)</span><span style=""><o:p></o:p></span></p> </td> <td style="border-style: none; padding: 0cm 5.4pt; width: 221.4pt; height: 6pt;" valign="top" width="221"> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >Scores from each of the six judges are simply added together.<span style=""> </span>Sensory scores weigh more heavily towards total score.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >Total points possible: 870.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >Tech points: 154 points (18%)<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >Sensory points: 716 points (82%)</span><span style=""><o:p></o:p></span></p> </td> </tr> <tr style="height: 7pt;"> <td style="border-style: solid none none; padding: 0cm 5.4pt; width: 221.4pt; height: 7pt;" valign="top" width="221"> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >In the event of a tie score, competitor with the most number of 6ʼs on score sheets (sensory and tech) wins tie.<span style=""> </span>If no 6ʼs, then 5ʼs, etc.</span><span style=""><o:p></o:p></span></p> </td> <td style="border-style: solid none none; padding: 0cm 5.4pt; width: 221.4pt; height: 7pt;" valign="top" width="221"> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >In the event of a tie score, competitor with the highest total sensory score for espresso evaluation wins tie.<span style=""> </span>If still tied, moves to cappuccino score, then signature beverage.</span><span style=""><o:p></o:p></span></p> </td> </tr> </tbody></table> <p class="MsoNormal"><span style=""> <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-weight: bold;font-family:Helvetica;font-size:11;" lang="EN-US" ><br /></span></p><p class="MsoNormal"><span style="font-weight: bold;font-family:Helvetica;font-size:11;" lang="EN-US" >Additional Changes </span><span style=""><o:p></o:p></span></p> <ul><li><span style=";font-family:Arial;font-size:11;" lang="EN-US" > </span><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >Sensory judges will follow a new protocol for evaluating espresso and </span><span lang="EN-US" style="font-family:Helvetica;"><o:p></o:p></span><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >cappuccino. (These procedures are detailed in the <span class="SpellE">Judgeʼs</span> section of the <a href="http://www.worldbaristachampionship.com/downloads.htm">WBC </a></span><a href="http://www.worldbaristachampionship.com/downloads.htm"><span lang="EN-US" style="font-family:Helvetica;"><o:p></o:p></span></a><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" ><a href="http://www.worldbaristachampionship.com/downloads.htm">Rules &amp; Regulations</a> document). </span><span lang="EN-US" style="font-family:Helvetica;"><o:p></o:p></span></li><li><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >Additional language has been added to the <span class="SpellE">Judgeʼs</span> section about “Presentation: Professionalism/Dedication/Passion,” encouraging competitors to create a more </span><span lang="EN-US" style="font-family:Helvetica;"><o:p></o:p></span><span class="GramE"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >engaging</span></span><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" > presentation with a focus on coffee information. </span><span lang="EN-US" style="font-family:Helvetica;"><o:p></o:p></span></li><li><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >Competitors may not use the space below the workstation for storage of wares </span><span lang="EN-US" style="font-family:Helvetica;"><o:p></o:p></span><span class="GramE"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >used</span></span><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" > during the competition. </span><span lang="EN-US" style="font-family:Helvetica;"><o:p></o:p></span></li><li><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >No liquids, of any kind (water, ingredients, etc.) may be placed on top of the </span><span lang="EN-US" style="font-family:Helvetica;"><o:p></o:p></span><span class="GramE"><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" >espresso</span></span><span style=";font-family:Helvetica;font-size:11;" lang="EN-US" > machine.<br /><br /><br /><br /></span></li></ul>Kirilhttp://www.blogger.com/profile/06961032675980684145noreply@blogger.com1tag:blogger.com,1999:blog-7654618901683497210.post-56191876698924111342008-08-18T17:11:00.000-07:002008-08-19T17:23:50.517-07:002009 WBC Rules and Regulations<div style="text-align: center;"><span style="font-style: italic;">WBC committee has published <a href="http://www.worldbaristachampionship.com/downloads.htm">Rules and Regulations for 2009</a>, I will read the rules in details tomorrow to find out what the changes are. Please feel free to share your opinions on the new changes ...<br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_7u-7hJRDoA0/SKtid-YPkLI/AAAAAAAAAxI/7yFU4PrAbxE/s1600-h/wbc.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_7u-7hJRDoA0/SKtid-YPkLI/AAAAAAAAAxI/7yFU4PrAbxE/s320/wbc.jpg" alt="" id="BLOGGER_PHOTO_ID_5236387258848743602" border="0" /></a><br /><div style="text-align: left;"><br /><div style="text-align: right;"><span style="font-style: italic;font-size:85%;" >[edit: 20/08/08]</span><br /></div><div style="text-align: left;"><span style="font-size:100%;">Few noticeable changes are:</span><span style="font-weight: bold;"><br /><span style="font-size:100%;"><br />The sugar is no longer needs to be served at the judges table</span></span><span style="font-size:100%;"><span style="font-style: italic;"><br /><span style="font-size:85%;">2.2.1 - H "Espressos must be served to the judges with a spoon, napkin and water."</span></span></span><span style="font-weight: bold;font-size:100%;" ><br /><br />There is no specific time in which the shots "should" be extracted</span><span style="font-weight: bold;font-size:100%;" >.</span><span style="font-size:100%;"><span style="font-style: italic;"><span style="font-size:85%;"><br />2.2.1 - E "</span></span></span><span style="font-size:85%;"><span style="font-style: italic;"><span style="font-style: italic;">Extraction time is recommended to be between 20 to 30 seconds; however not mandatory."</span></span></span><span style="font-weight: bold;font-size:100%;" ><span style="font-size:85%;"><span style="font-size:100%;"><br /><br /></span></span></span><div style="text-align: left;"><span style="font-weight: bold;font-size:100%;" >Judges MUST stir the espresso before drinking, unless stated by barista not to.</span><br /></div><span style="font-style: italic;font-size:85%;" >17.2.3 - "Using a spoon, the sensory judge will give the espresso shot THREE stirs"</span><span style="font-size:85%;"><span style="font-style: italic;"><span style="font-style: italic;"><br />"Competitors may override the evaluation criteria by giving the judges specific instructions ..."</span></span></span><span style="font-size:100%;"><span style="font-weight: bold;"><br /><br />Score sheets are now added up in one lump sum, rather than average scores<br /><br /></span></span><div style="text-align: justify;"><span style="font-style: italic;font-size:100%;" >There have been rumours that only WBC sponsor grinders will be allowed, those speculations are false. Barista will be able to bring their own grinder with any modifications.</span><span style="font-size:100%;"> </span><span style="font-style: italic;font-size:100%;" ><br /><br />Extraction of both partafilters at the same time is still allowed, so as Stephen did last year you can grind the first one and sit it aside for as long as you want.</span><span style="font-size:100%;"><br /></span></div><span style="font-size:100%;"><br /></span></div></div></div>Kirilhttp://www.blogger.com/profile/06961032675980684145noreply@blogger.com0tag:blogger.com,1999:blog-7654618901683497210.post-23447534289620892532008-08-17T16:42:00.000-07:002008-08-17T16:47:46.940-07:00Caffè Latte Splash<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_7u-7hJRDoA0/SKi4mQS20EI/AAAAAAAAAwo/aHncrVngRf8/s1600-h/Untitled-1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_7u-7hJRDoA0/SKi4mQS20EI/AAAAAAAAAwo/aHncrVngRf8/s400/Untitled-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5235637534166798402" border="0" /></a><br /><div style="text-align: center;"><span style="font-style: italic;">pictures describe a thousand words ...<br /><br /><br /></span></div>Kirilhttp://www.blogger.com/profile/06961032675980684145noreply@blogger.com2tag:blogger.com,1999:blog-7654618901683497210.post-4381993788256162792008-07-28T07:56:00.000-07:002008-12-08T22:53:03.174-08:00Nespresso<div style="text-align: center;"><span style="font-style: italic;">Not long ago I had visited Switzerland and finding a good cup of coffee is almost impossible. Never the less the “trend” of espresso is very much alive and starbucks seems to be a cool and trendy hangout place for tourists and natives alike. Another trendy thing to have and drink is Nespresso, the famous espresso brewer in the whole of Europe and perhaps the most publicised and criticised piece of coffee machinery. Almost every household has a Nespresso machine and a vast selection of different pods. I got to use one every morning myself and had found out why people like it and if it actually makes a good cup of espresso coffee …</span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_7u-7hJRDoA0/SI3hPxiO41I/AAAAAAAAAwQ/88VC--arfoc/s1600-h/IMG_8600.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://1.bp.blogspot.com/_7u-7hJRDoA0/SI3hPxiO41I/AAAAAAAAAwQ/88VC--arfoc/s200/IMG_8600.JPG" alt="" id="BLOGGER_PHOTO_ID_5228082403558220626" border="0" /></a>Ever since Nordic Barista Cup 2007 I’ve been a little sceptical of this machine and its capabilities, but “in theory” this machine is holeproof. It’s clean, its easy and believe it or not the taste is actually half decent. They appeal to an upper class crowds with their clean and sharp designs. This ferry tail success story really is a great example of superb marketing, however people do not buy a Nespresso machine for the taste in be cup, but for its convenience and cleanliness.<br /><br />The taste of the pods is ranked by strength, acidity and bitterness, so the stronger/bitter the coffee the darker the colour of the pod. In other words higher dose of nasty robusta, stronger the taste. They do however make an 100% Arabica blend which I have grown to like. The name of the pod is Volluto and the capsule is gold in coulour. The espresso shot is far from perfect but it is more than drinkable and not a bad introduction to decent espresso. Having said that there are still few minor skills required in order to pull a decent shot.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_7u-7hJRDoA0/SI3heB2cx0I/AAAAAAAAAwY/mL0RMNw89yk/s1600-h/IMG_8588.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_7u-7hJRDoA0/SI3heB2cx0I/AAAAAAAAAwY/mL0RMNw89yk/s320/IMG_8588.JPG" alt="" id="BLOGGER_PHOTO_ID_5228082648456152898" border="0" /></a><br />Due to the low dose of coffee in the pods (5grams) and the low bar pressure of the machine the coffee is extremely easy to over extract. There is no restriction and very little infusion time at the start of the extraction, so the coffee comes down like a waterfall, it is very important to visually judge the espresso and cut the shot at an appropriate time. I have found that a 25ml shot would come out around 15sec but the end product actually tastes nice; sweet and chocolaty with a good amount of crema.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_7u-7hJRDoA0/SI3hzETq3vI/AAAAAAAAAwg/LuavkWHcvZI/s1600-h/IMG_8603.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://2.bp.blogspot.com/_7u-7hJRDoA0/SI3hzETq3vI/AAAAAAAAAwg/LuavkWHcvZI/s200/IMG_8603.JPG" alt="" id="BLOGGER_PHOTO_ID_5228083009892835058" border="0" /></a>The machine itself is inexpensive, that is another reason why people want to purchase it but the pods are pretty expensive and the costs add up, but I guess it is much cheaper than getting an espresso at a coffee shop. Each pod is gas sealed immediately after grinding so the coffee keeps much longer. As there is no one way valve, the pods tend to puff up due to release of gasses.<br /><br /><div style="text-align: center;"><span style="font-style: italic;">I have come to the conclusion that ordinary people still drink espresso just because its fashionable, they are not interested in origins and don’t recognise fine flavours. Many like the strong taste, many don’t and that’s the bottom line. In that regard Nespresso is going a horrible job at education people about coffee as a product. You never see people buying a bottle of red wine just because its made out of a red grape, peoples general understanding of wine is much higher, many even understand the appellation system. Nespresso could reveal the origins and blend breakdowns, so people can start associating different tastes and profiles.</span><br /></div>Kirilhttp://www.blogger.com/profile/06961032675980684145noreply@blogger.com3tag:blogger.com,1999:blog-7654618901683497210.post-2457809903077958922008-07-08T04:40:00.000-07:002008-12-08T22:53:03.961-08:00Coffee in Berlin<div style="text-align: center;"><div style="text-align: right;"><span style="font-size:85%;">visited : 25/06/08</span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_7u-7hJRDoA0/SHNXRQTCk_I/AAAAAAAAAvg/vyfrfBpy2q4/s1600-h/IMG_7562.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_7u-7hJRDoA0/SHNXRQTCk_I/AAAAAAAAAvg/vyfrfBpy2q4/s320/IMG_7562.jpg" alt="" id="BLOGGER_PHOTO_ID_5220612346996757490" border="0" /></a><span style="font-style: italic;">Straight after WBC I headed to Berlin for a couple of days. As I was in Berlin for a brief amount of time I managed to squeeze one espresso bar into my busy schedule. I would have loved to do a proper espresso run of Berlin, but perhaps next time. </span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_7u-7hJRDoA0/SHNXYFQ1a-I/AAAAAAAAAvo/TMqQNHKk8as/s1600-h/IMG_7466.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://3.bp.blogspot.com/_7u-7hJRDoA0/SHNXYFQ1a-I/AAAAAAAAAvo/TMqQNHKk8as/s200/IMG_7466.jpg" alt="" id="BLOGGER_PHOTO_ID_5220612464293800930" border="0" /></a><span style="font-weight: bold;">Bonanza Coffee Heroes </span>(<span style="font-style: italic;">Oderberger Strasse 35</span>) was recommended to me by few Berliners that I met in Copenhagen. This small coffee shop is perhaps the most geekiest espresso bar I’ve ever been to. They have a Synesso machine with few Mazzer grinders but that’s not what makes them geeky. Believe it or not, they have a special scale underneath a tamping mat and measure the tamp pressure every time. I guess it gives them more consistency but a barista should be able to feel the pressure naturally every time. As well as all the cool gadgets in the shop they own a brand new clover, when I visited them they were in the middle of installing it into their store. I think that it will be a very good introduction.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_7u-7hJRDoA0/SHNXi0ucjYI/AAAAAAAAAv4/LS_sWUl8Dks/s1600-h/IMG_7484.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_7u-7hJRDoA0/SHNXi0ucjYI/AAAAAAAAAv4/LS_sWUl8Dks/s320/IMG_7484.jpg" alt="" id="BLOGGER_PHOTO_ID_5220612648833158530" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_7u-7hJRDoA0/SHNXpZFh_II/AAAAAAAAAwA/vRuTFyB0BGY/s1600-h/IMG_7471.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://4.bp.blogspot.com/_7u-7hJRDoA0/SHNXpZFh_II/AAAAAAAAAwA/vRuTFyB0BGY/s200/IMG_7471.jpg" alt="" id="BLOGGER_PHOTO_ID_5220612761672875138" border="0" /></a>Ok lets talk coffee … they use naked portafilters so you get a double shot every time. The espresso blend is on a rather dark side, so the coffee tasted a little ashy and very chocolaty. Personally I didn’t like it as I struggled to find the delicate balance of espresso in my double ristretto, having said that I strongly believe that their espresso is one of the best in town, if not the best. The majority of the clientele drink lattes and cappuccinos so the espresso blend is designed that way and does taste great with milk.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_7u-7hJRDoA0/SHNXez5a6PI/AAAAAAAAAvw/OXCn3HTPCWo/s1600-h/IMG_7468.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://3.bp.blogspot.com/_7u-7hJRDoA0/SHNXez5a6PI/AAAAAAAAAvw/OXCn3HTPCWo/s200/IMG_7468.jpg" alt="" id="BLOGGER_PHOTO_ID_5220612579891276018" border="0" /></a>The shop attracts a lot of international guests from all over Berlin. The Barista behind the bar is a really cool Aussie guy that has a lot of passion for coffee. I credit the owners for doing the right thing, they truly have created an awesome barista playground with serious and seriously expensive tools.<br /><br /><div style="text-align: center; font-style: italic;">I strongly recommend going to this espresso bar, as it simply is the greatest in Berlin. Once the clover is up and running I hope that they will serve some special single origins. Although I wasn’t in love with the coffee I was in love with the passion this place carries out, a great asset to Berlin! A must visit!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_7u-7hJRDoA0/SHNYiEsQGPI/AAAAAAAAAwI/yCNzOTcsh8g/s1600-h/IMG_7475.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_7u-7hJRDoA0/SHNYiEsQGPI/AAAAAAAAAwI/yCNzOTcsh8g/s320/IMG_7475.jpg" alt="" id="BLOGGER_PHOTO_ID_5220613735450679538" border="0" /></a><br /></div>Kirilhttp://www.blogger.com/profile/06961032675980684145noreply@blogger.com7tag:blogger.com,1999:blog-7654618901683497210.post-27583854033428996292008-07-07T07:25:00.000-07:002008-12-08T22:53:06.139-08:00Wonderful Coffee - Copenhagen 2008<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_7u-7hJRDoA0/SHIoT3UWWkI/AAAAAAAAAtw/qk2o9sQNmoc/s1600-h/IMG_7268.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_7u-7hJRDoA0/SHIoT3UWWkI/AAAAAAAAAtw/qk2o9sQNmoc/s320/IMG_7268.jpg" alt="" id="BLOGGER_PHOTO_ID_5220279239807752770" border="0" /></a><br /><div style="text-align: center;"><span style="font-style: italic;">This was my second coffee trade show, but first ever World Barista Championships. I was extremely excited to be part of it all and had been counting down the days.</span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_7u-7hJRDoA0/SHIoahsumII/AAAAAAAAAt4/AsOmC4jLX1Q/s1600-h/IMG_6858.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://1.bp.blogspot.com/_7u-7hJRDoA0/SHIoahsumII/AAAAAAAAAt4/AsOmC4jLX1Q/s200/IMG_6858.jpg" alt="" id="BLOGGER_PHOTO_ID_5220279354263509122" border="0" /></a>I arrived to Copenhagen on Thursday (the first day of the exhibition). As soon as I dropped off my bags at the hostel I rushed over to the venue. I’ve been in Copenhagen before, so getting around the city wasn’t a problem at all considering that the exhibition hall was in a very central location. On the first day the event seemed a little disorganised especially the WBC area. The competition area was extremely hot with no airflow and hardly any sunlight. The stations were well orgonised though. Machines were well tuned and had no technical issues. The organisation had improved on the second day and the weather got a little cooler for the weekend.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_7u-7hJRDoA0/SHIqJX2cYUI/AAAAAAAAAvI/fR6FqbPMt74/s1600-h/IMG_6982.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_7u-7hJRDoA0/SHIqJX2cYUI/AAAAAAAAAvI/fR6FqbPMt74/s320/IMG_6982.jpg" alt="" id="BLOGGER_PHOTO_ID_5220281258585383234" border="0" /></a><br />All the competitions were held in conjunction with the Wonderful Coffee exhibition so the whole event attracted a mixed bunch of visitors, both local and international. Over the course of 4 days there would have been close to 2000 visitors, so it is safe to say that the show was a great success.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_7u-7hJRDoA0/SHIo1rv3gGI/AAAAAAAAAuI/zvoG_2Kmq-M/s1600-h/IMG_6976.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_7u-7hJRDoA0/SHIo1rv3gGI/AAAAAAAAAuI/zvoG_2Kmq-M/s320/IMG_6976.jpg" alt="" id="BLOGGER_PHOTO_ID_5220279820817498210" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_7u-7hJRDoA0/SHIoqfWt-pI/AAAAAAAAAuA/7Zz8R6IdErk/s1600-h/IMG_7144.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://3.bp.blogspot.com/_7u-7hJRDoA0/SHIoqfWt-pI/AAAAAAAAAuA/7Zz8R6IdErk/s200/IMG_7144.jpg" alt="" id="BLOGGER_PHOTO_ID_5220279628512230034" border="0" /></a>I would like to congratulate all the winners but in particular the Australian competitors that did so extremely well. Massive congratulations to Con for winning The World Latte Art comp and to Dave for coming 2nd in the World Barista Championships, a really outstanding effort boys! The Aussie support team was as strong as always cheering for the boys!<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_7u-7hJRDoA0/SHIo-92lS5I/AAAAAAAAAuQ/pR2JYrP_Fg0/s1600-h/IMG_6893.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_7u-7hJRDoA0/SHIo-92lS5I/AAAAAAAAAuQ/pR2JYrP_Fg0/s320/IMG_6893.jpg" alt="" id="BLOGGER_PHOTO_ID_5220279980296326034" border="0" /></a><br />I would also like to congratulate Stephen on taking out the WBC title. Massive congratulations to James and Anette for getting Stephen over the line, you guys are amazing and should take the credit!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_7u-7hJRDoA0/SHIpFvzOGQI/AAAAAAAAAuY/27qTpfwmeLk/s1600-h/IMG_7217.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_7u-7hJRDoA0/SHIpFvzOGQI/AAAAAAAAAuY/27qTpfwmeLk/s320/IMG_7217.jpg" alt="" id="BLOGGER_PHOTO_ID_5220280096783210754" border="0" /></a><br />Massive shout outs to Casper, (you are a rockstar man!!!) for winning the Cupping comp! Casper took out the comp with sheer style, he is the coolest cupper you will ever meet and I am so damn proud of him! Big congrats to The Coffee Collective crew, yet another trophy to the bookshelf along side your roaster!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_7u-7hJRDoA0/SHIpMGQMjqI/AAAAAAAAAug/bgapWpQ6zwY/s1600-h/IMG_7172.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_7u-7hJRDoA0/SHIpMGQMjqI/AAAAAAAAAug/bgapWpQ6zwY/s320/IMG_7172.jpg" alt="" id="BLOGGER_PHOTO_ID_5220280205889539746" border="0" /></a><br />Huge congrats to Daniel!!! You make Sweden very proud, great result! I look forward to meeting you again shortly! Swedish support team … YOU ROCK!!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_7u-7hJRDoA0/SHIqeDi5ziI/AAAAAAAAAvQ/lBdpJKGAxPE/s1600-h/IMG_7088.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_7u-7hJRDoA0/SHIqeDi5ziI/AAAAAAAAAvQ/lBdpJKGAxPE/s320/IMG_7088.jpg" alt="" id="BLOGGER_PHOTO_ID_5220281613911969314" border="0" /></a><br />And how could I forget the Dutch support team, awesome, just awesome!!! Without you the event would have been very dull! You make the whole place shine orange, my condolences about the Dutch football team, but I say no more I know that it’s a very touchy topic for you! Thanks for making this event memorable for everyone! Big Congrats to Liesbeth for putting on a massive fight and coming 3rd in the world!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_7u-7hJRDoA0/SHIq_gM4nmI/AAAAAAAAAvY/zsQc5tPJbIY/s1600-h/IMG_8121.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_7u-7hJRDoA0/SHIq_gM4nmI/AAAAAAAAAvY/zsQc5tPJbIY/s320/IMG_8121.jpg" alt="" id="BLOGGER_PHOTO_ID_5220282188539928162" border="0" /></a><br />I was very fortunate to meet so many interesting people, if I haven’t already sent you an email I dearly apologise, it was an honour meeting each and every one of you and I hope to see you all again in the nearest future.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_7u-7hJRDoA0/SHIpg1J-H5I/AAAAAAAAAuw/qYfDjxLQEtk/s1600-h/IMG_8134.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_7u-7hJRDoA0/SHIpg1J-H5I/AAAAAAAAAuw/qYfDjxLQEtk/s320/IMG_8134.jpg" alt="" id="BLOGGER_PHOTO_ID_5220280562077278098" border="0" /></a><br />Huge thanks to espresso warehouse (Gary, Conal &amp; Dave) for everything!!!! I am forever grateful!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_7u-7hJRDoA0/SHIpt0SWzpI/AAAAAAAAAu4/Zm4CJMd2JsY/s1600-h/IMG_6866.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://2.bp.blogspot.com/_7u-7hJRDoA0/SHIpt0SWzpI/AAAAAAAAAu4/Zm4CJMd2JsY/s200/IMG_6866.jpg" alt="" id="BLOGGER_PHOTO_ID_5220280785182314130" border="0" /></a>Thank you Emily for hooking me up with all the volunteer work. It was a bless helping out behind the scenes and making wonderful coffee at the WBC café! Huge congrats to Michelle on keeping everything under control backstage, and good job on sticking it to the mic. guy hahaha!<br /><br /><div style="text-align: center;"><span style="font-style: italic;">I really do hope that this WBC is a first of many for me, I cannot describe how much fun and enjoyable everything was. Great job to everyone making it possible, especially the sponsors. If you haven’t already seen the pictures you can find them <a href="http://espressorun.blogspot.com/2008/06/wonderful-coffee-pics.html">here</a> … see you all next time!<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_7u-7hJRDoA0/SHIp4g71OsI/AAAAAAAAAvA/X9TR99YwngM/s1600-h/IMG_7075.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_7u-7hJRDoA0/SHIp4g71OsI/AAAAAAAAAvA/X9TR99YwngM/s320/IMG_7075.jpg" alt="" id="BLOGGER_PHOTO_ID_5220280968966126274" border="0" /></a><br /></div>Kirilhttp://www.blogger.com/profile/06961032675980684145noreply@blogger.com0tag:blogger.com,1999:blog-7654618901683497210.post-84592794188346121212008-06-29T03:41:00.001-07:002008-12-08T22:53:06.422-08:00The Coffee Collective<div style="text-align: center;"><div style="text-align: right;"><span style="font-size:85%;"><span style="font-style: italic;">visited: 21/06/08</span></span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_7u-7hJRDoA0/SGdmYBN9KJI/AAAAAAAAAtg/H58ojf5044E/s1600-h/IMG_7324.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_7u-7hJRDoA0/SGdmYBN9KJI/AAAAAAAAAtg/H58ojf5044E/s320/IMG_7324.JPG" alt="" id="BLOGGER_PHOTO_ID_5217251256161872018" border="0" /></a><br /><span style="font-style: italic;">I would like to make a very important addition to my previous “<a href="http://espressorun.blogspot.com/2007/12/copenhagen-espresso-run.html">Copenhagen Espresso Run</a>” blog post. </span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_7u-7hJRDoA0/SGdmfqF_9DI/AAAAAAAAAto/sJrmWlmEvAE/s1600-h/IMG_7316.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://3.bp.blogspot.com/_7u-7hJRDoA0/SGdmfqF_9DI/AAAAAAAAAto/sJrmWlmEvAE/s200/IMG_7316.JPG" alt="" id="BLOGGER_PHOTO_ID_5217251387393438770" border="0" /></a>Since my last visit <a href="http://www.coffeecollective.dk/">The Coffee Collective</a> <span style="font-style: italic;">(Jægersborggade 10</span>) have opened a new roastery/café in the suburbs. This espresso bar is an absolute asset and must be visited by everyone. Peter, Klaus, Casper and Linus do all the right things and they do them so damn well! They strive to achieve a lot of balance in their complex and well thought out espresso blend and nail the shots every time. During my Copenhagen stay their espresso was the best, hands down and experience was priceless.<br /><br /><div style="text-align: center;"><span style="font-style: italic;">This new sight has topped my <a href="http://espressorun.blogspot.com/2007/12/copenhagen-espresso-run.html">Copenhagen Espresso Run</a> chart. </span><br /></div>Kirilhttp://www.blogger.com/profile/06961032675980684145noreply@blogger.com1tag:blogger.com,1999:blog-7654618901683497210.post-43759155656787674472008-06-26T10:43:00.000-07:002008-12-08T22:53:06.713-08:00Wonderful Coffee Pics<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_7u-7hJRDoA0/SGPZBUADnbI/AAAAAAAAAtY/5hyjhO0GG1o/s1600-h/IMG_6831.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_7u-7hJRDoA0/SGPZBUADnbI/AAAAAAAAAtY/5hyjhO0GG1o/s320/IMG_6831.JPG" alt="" id="BLOGGER_PHOTO_ID_5216251409997209010" border="0" /></a><span style="font-style: italic;">I finally have some time to post all the pictures from Wonderful Coffee 08 … much to write about in upcoming weeks, so keep reporting back .</span><br /></div><br /><span style="font-weight: bold;">Wonderful Coffee Copenhagen 08 sets:<br /><br /><a href="http://www.facebook.com/album.php?aid=2020738&amp;l=dbc0e&amp;id=218800198">Set 1</a><br /></span><a style="font-weight: bold;" href="http://www.facebook.com/album.php?aid=2020739&amp;l=42b20&amp;id=218800198">Set 2</a><br /><a href="http://www.facebook.com/album.php?aid=2020741&amp;l=eaf58&amp;id=218800198"><span style="font-weight: bold;">Set 3</span> </a><br /><a href="http://www.facebook.com/album.php?aid=2020742&amp;l=0a0fd&amp;id=218800198"><span style="font-weight: bold;">Grand Barista Party</span></a><br /><br /><div style="text-align: center;"><span style="font-style: italic;">I haven't had a chance to look for other photos on the internet so if you know of other galleries or are willing to share yours feel welcome to post a comment with the attached link.<br /><br />It was great meeting everyone, hope to see you all again soon ... enjoy the photos!<br /></span></div>Kirilhttp://www.blogger.com/profile/06961032675980684145noreply@blogger.com0tag:blogger.com,1999:blog-7654618901683497210.post-91584279530901237932008-06-18T07:27:00.000-07:002008-12-08T22:53:07.606-08:00Amsterdam Espresso Run<div style="text-align: center; font-style: italic;"><div style="text-align: right;"><span style="font-size:85%;">visited: 16/06/08</span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_7u-7hJRDoA0/SFkbm0GS0hI/AAAAAAAAAsQ/Rsnvh5Awyvc/s1600-h/IMG_6680.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_7u-7hJRDoA0/SFkbm0GS0hI/AAAAAAAAAsQ/Rsnvh5Awyvc/s320/IMG_6680.jpg" alt="" id="BLOGGER_PHOTO_ID_5213228397292081682" border="0" /></a>I am back in Europe to continue my coffee journeys, so expect few more espresso runs. My first journey has brought me to Amsterdam, a beautiful city full of rich history and amazing architecture. There are tons of “Coffee Shops” here, but do not be mislead as they sell weed rather than coffee. Good coffee is hard to come by, but never the less, after doing my homework I have found few gems around the city.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_7u-7hJRDoA0/SFkbtbEDa6I/AAAAAAAAAsY/NdCsXX-wr_0/s1600-h/IMG_6557.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://4.bp.blogspot.com/_7u-7hJRDoA0/SFkbtbEDa6I/AAAAAAAAAsY/NdCsXX-wr_0/s200/IMG_6557.JPG" alt="" id="BLOGGER_PHOTO_ID_5213228510830881698" border="0" /></a>My favourite espresso was at a very small and intimate espresso bar called <span style="font-weight: bold;">Coffee Connection</span> <span style="font-style: italic;">(Nieuwezijds Voorburgwal 33)</span> not far from the central station in a great location. It’s a one-man governed shop, so the social interaction feel with the barista is great. David, the man behind the machine is always keen to talk coffee and takes pride in what he does. The coffee is roasted locally in Amsterdam by a lady, that use to own the coffee shop <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_7u-7hJRDoA0/SFkbyYicnEI/AAAAAAAAAsg/cNSVHdmbBgI/s1600-h/IMG_6560.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://1.bp.blogspot.com/_7u-7hJRDoA0/SFkbyYicnEI/AAAAAAAAAsg/cNSVHdmbBgI/s200/IMG_6560.JPG" alt="" id="BLOGGER_PHOTO_ID_5213228596052401218" border="0" /></a>prior to David. It’s a full city roast of Arabica coffee. David has a La Marzocco Linea that he takes good care of and cleans regularly. He grinds his coffee on demand every time. Espresso was very rich with no complexity due to its roast profile but never the less had a great amount of crema and a lingering chocolaty aftertaste. The good thing about this espresso bar is the consistency as only David handles the coffee machine and on both occasions my coffee was exactly the same.<br />The place itself is not very big, but they have a cosy little upstairs sitting area with a great view over a busy street. A pet cat also resides in the building keeping the mice out. You might bump into her upstairs, as the wooden bench seem to be her favourite resting place.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_7u-7hJRDoA0/SFkb3QW1qeI/AAAAAAAAAso/j5zHf6dme0U/s1600-h/IMG_6600.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://2.bp.blogspot.com/_7u-7hJRDoA0/SFkb3QW1qeI/AAAAAAAAAso/j5zHf6dme0U/s200/IMG_6600.JPG" alt="" id="BLOGGER_PHOTO_ID_5213228679755573730" border="0" /></a>The <span style="font-weight: bold;">Coffee Salon</span> is an amazing espresso bar with an absolute eye candy of a machine facing out onto a street. The main focus of the whole place is that Kees van der Westen design mistral. As you can see on the picture it is a piston machine giving it a very manual modern look.<br /><br />I was thoroughly disappointed with the coffee. They use falombini coffee beans from Italy, which are simply not fresh. A dose of nasty robusta was very distinct, giving the coffee a rough edge that I wasn’t very fond of.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_7u-7hJRDoA0/SFkb99VmDpI/AAAAAAAAAsw/plMusj8TmkM/s1600-h/IMG_6603.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://1.bp.blogspot.com/_7u-7hJRDoA0/SFkb99VmDpI/AAAAAAAAAsw/plMusj8TmkM/s200/IMG_6603.JPG" alt="" id="BLOGGER_PHOTO_ID_5213228794909167250" border="0" /></a>They occupy a very large space and have a great feel inside with very alternative art around the place. They also attract a much younger crowd. This espresso bar has a very good potential to make outstanding coffee, but at the moment they are lacking in many departments. I recommend going there just to see that amazing coffee machine, it will blow your socks off! I really wanted to get my hands on it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_7u-7hJRDoA0/SFkcPNkU4MI/AAAAAAAAAtI/VSxEC_kpOl0/s1600-h/IMG_6625.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://4.bp.blogspot.com/_7u-7hJRDoA0/SFkcPNkU4MI/AAAAAAAAAtI/VSxEC_kpOl0/s200/IMG_6625.JPG" alt="" id="BLOGGER_PHOTO_ID_5213229091323699394" border="0" /></a><span style="font-weight: bold;">Brandmeester</span> <span style="font-style: italic;">(Van Baerkestraat 13)</span> is a very interesting espresso bar with rostery as well as a big showroom full of espresso machines and interesting coffee gadgets. A very nice open space with different coffees on offer for purchase. In the far courner of the shop you have a very clean probat roaster. I didn’t get to meet the roastmaster but from the look of the roaster they take good care of the roasting side of things.<br />The coffee itself wasn’t all that great, very overextracted and pale. The barista had no knowledge of how to pull a decent espresso shot. The cup was very bitter and burnt, I don’t think that their faema machine is tuned well.<br /><br />There is a chain of coffee shops called the coffee company, it is not worth your time and I recommend avoiding them if possible. I think they are best described as Dutch answer to starbucks. They do carry beautiful Kees van der Westen machines so feel free to have a look at them through the window.<br /><br /><div style="text-align: center;"><span style="font-style: italic;">I thoroughly enjoyed my stay in Amsterdam and definitely hope that the coffee scene will improve over next few years. I was amazed at how many Kees van der Westen machines there are in small coffee shops around the city. I had an opportunity to meet up with one of the great coffee historians and collectors <a href="http://home.planet.nl/%7Erjeroenv/index.htm">Robert Vriesendorp</a>. He has an amazing collection of vac pots and various coffee brewers. I recommend checking out his website. He roasts his own coffee and to be perfectly honest the best espresso in Amsterdam that I had was at his house, it truly was spectacular. Next time you are in Amsterdam drop him an email and he will update you on the current scene. Robert has great knowledge about coffee and is a very inspiring individual.</span><br /></div>Kirilhttp://www.blogger.com/profile/06961032675980684145noreply@blogger.com5tag:blogger.com,1999:blog-7654618901683497210.post-7333832521748375822008-06-03T07:46:00.000-07:002009-07-09T11:41:50.816-07:00Smoking coffee chaff<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_7u-7hJRDoA0/SEVcA3OULiI/AAAAAAAAAsI/CReIaD2141g/s1600-h/IMG_5989.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_7u-7hJRDoA0/SEVcA3OULiI/AAAAAAAAAsI/CReIaD2141g/s320/IMG_5989.JPG" alt="" id="BLOGGER_PHOTO_ID_5207669714017594914" border="0" /></a><div style="text-align: center;"><span style="font-style: italic;">As the coffee roasts and expands in the roaster, it emits a particulate matter which is discarded thorough the ventilation. Of cause I am talking about the coffee chaff , roasters often collect it into a waste bucket or simply let it float out of the window. It seems like a waste but perhaps it isn’t? </span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_7u-7hJRDoA0/SEVbBHOULhI/AAAAAAAAAsA/skNjU7_1Qv8/s1600-h/IMG_6011.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://4.bp.blogspot.com/_7u-7hJRDoA0/SEVbBHOULhI/AAAAAAAAAsA/skNjU7_1Qv8/s200/IMG_6011.jpg" alt="" id="BLOGGER_PHOTO_ID_5207668618800934418" border="0" /></a>On the weekend I have tried smoking the chaff (YES, SMOKING). This cigarette was rolled up exactly the same as a homemade cigarette with a filter. I myself never smoke, so not exactly sure what profiles I should be looking for but it wasn’t unpleasant, very flavoursome. If you enjoy a fine cigar than you might find this interesting. I found that the smoke carried out a light coffee note as well as dried straw and grassy taste. I didn’t feel any side effects, but I only took a couple of puffs. You might get a little dizzy if you smoke a whole one but don’t quote me on this. I am not exactly sure about any other side effects so if you decide to try it, you may do so at your own risk.<br /><br /><div style="text-align: center;"><span style="font-style: italic;">I don’t hope to spark some freaky phase here, wouldn’t want roasters rolling “Dat fine Columbian shit …” during roasts! <span style="font-weight: bold;"><br />Care to feedback or even give it a shot yourself?</span></span><br /></div>Kirilhttp://www.blogger.com/profile/06961032675980684145noreply@blogger.com2tag:blogger.com,1999:blog-7654618901683497210.post-2987308595416085512008-05-22T21:59:00.000-07:002008-12-08T22:53:08.042-08:00Esmeralda Special 2008 Ends<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_7u-7hJRDoA0/SDZP_3OULgI/AAAAAAAAAr4/9hFUFCpMSl0/s1600-h/Picture+4.png"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://4.bp.blogspot.com/_7u-7hJRDoA0/SDZP_3OULgI/AAAAAAAAAr4/9hFUFCpMSl0/s200/Picture+4.png" alt="" id="BLOGGER_PHOTO_ID_5203434378047532546" border="0" /></a>As expected the early harvest batches have sold for a very high price. Batch 2 got extra attention from the bidders selling for <span style="font-weight: bold;">$105.25 USD</span> per pound. The winner with the most ambitions was <span style="font-weight: bold;">Stumptown</span>. As a matter of fact they ended up buying first tree batches including 6 bags of peaberry. All together they spent <span style="font-weight: bold;">$135,372 USD</span> for <span style="font-weight: bold;">680 kg</span> of coffee.<br /><br />I question if this great coffee worth all this money, it probably isn’t! For Stumptown it is a gesture to show off in the market and flash their cash among the public and competitors. Is that doing any good in the speciality coffee industry? I certainly don’t think so. I am glad that Intelligentsia didn’t bid big, they certainly have the money and have no need to be buying reputation points. They only got 6 bags of Jaramillo and pulled out of the peaberry auction. I guess this coffee will be treated for pure pleasure, it is certainly not enough to go around Midwest.Kirilhttp://www.blogger.com/profile/06961032675980684145noreply@blogger.com0tag:blogger.com,1999:blog-7654618901683497210.post-91212050363433450302008-05-22T05:40:00.000-07:002008-12-08T22:53:08.513-08:00Enhancing the spice<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_7u-7hJRDoA0/SDVtIXOULfI/AAAAAAAAArw/dVaItHVNPs4/s1600-h/spice2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_7u-7hJRDoA0/SDVtIXOULfI/AAAAAAAAArw/dVaItHVNPs4/s320/spice2.jpg" alt="" id="BLOGGER_PHOTO_ID_5203184934936915442" border="0" /></a><span style="font-style: italic;">This week I’m concentrating on enhancing certain elements and aspects in the espresso. Apart from the most obvious characteristics such as sweetness and acidity which are found in many full-bodied coffees; I often get hints of spice that linger at the back of the throat. In many ways you could associate spice as aftertaste as it is a lingering sensation, so I wanted it to come through as more distinctive initial taste.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_7u-7hJRDoA0/SDVqunOULcI/AAAAAAAAArY/tmFFyIrhwg8/s1600-h/tabasco.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://2.bp.blogspot.com/_7u-7hJRDoA0/SDVqunOULcI/AAAAAAAAArY/tmFFyIrhwg8/s200/tabasco.JPG" alt="" id="BLOGGER_PHOTO_ID_5203182293532028354" border="0" /></a>First thing that came to mind was pepper sauce, so without hesitation I dropped few drops of Tabasco in to the cup. NOT A GOOD IDEA! After drinking this combination my thought was on fire, the sauce itself is pure vinegar and this combo doesn’t work at all.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_7u-7hJRDoA0/SDVrqXOULeI/AAAAAAAAAro/L8XdMimiANk/s1600-h/pepper.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://1.bp.blogspot.com/_7u-7hJRDoA0/SDVrqXOULeI/AAAAAAAAAro/L8XdMimiANk/s200/pepper.jpg" alt="" id="BLOGGER_PHOTO_ID_5203183320029212130" border="0" /></a>Using freshly ground pepper seemed to do a trick. You will find that black peppercorns are a little too overpowering, but white peppercorns are just right. The idea is to freshly grind a little dash of white peppercorn into the espresso cup and run the extraction over the top. The most important thing is to mix it really well to achieve the balance. I encourage you to try this and report back.<br /><br /><div style="text-align: center; font-style: italic;">I will further continue with spice tests perhaps roasted garlic is the next big thing, I guess we just wait and see … :)<br /></div>Kirilhttp://www.blogger.com/profile/06961032675980684145noreply@blogger.com3tag:blogger.com,1999:blog-7654618901683497210.post-10882939519874852172008-05-20T19:04:00.001-07:002008-12-08T22:53:08.621-08:00Best of Panama 2008 Ends<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_7u-7hJRDoA0/SDOA-ApCNwI/AAAAAAAAArI/HzMz4_bKqHE/s1600-h/Picture+1.png"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://4.bp.blogspot.com/_7u-7hJRDoA0/SDOA-ApCNwI/AAAAAAAAArI/HzMz4_bKqHE/s200/Picture+1.png" alt="" id="BLOGGER_PHOTO_ID_5202643797355411202" border="0" /></a>As expected <span style="font-weight: bold;">Café Granja La Esperanza </span><span>got the highest bid going for <span style="font-weight: bold;">$47 USD</span> per pound. That makes one bag worth <span style="font-weight: bold;">$2,350 USD </span> (<span style="font-style: italic;">which still is a pretty good price for what they get</span>) ... making 5 bags worth<span style="font-weight: bold;"> </span></span><span style="font-weight: bold;">$11,750 USD</span>. The lucky winner was <a style="font-weight: bold;" href="http://www.49thparallelroasters.com/">49th parallel coffee roasters</a>.<br /><br />you can see the final results <a href="http://auction.stoneworks.com/includes/pa2008/final_results.html"><span style="font-weight: bold;">here</span></a><br /><br />As you can remember last year <b>Hacienda La Esmeralda </b>sold for<b> $130 </b>per pound, that still remains to be the record.<br /><br /><strong style="font-weight: normal;"><span style="font-size:100%;"><span style="font-weight: bold;">Esmeralda Special 2008 </span>auctions are on tomorrow, so all eyes peeled on that one. I am tipping Intelligentsia taking out most of the batches.</span></strong>Kirilhttp://www.blogger.com/profile/06961032675980684145noreply@blogger.com0tag:blogger.com,1999:blog-7654618901683497210.post-19506746036215209472008-05-20T06:40:00.000-07:002008-12-08T22:53:08.750-08:00Best of Panama 2008 Auction<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_7u-7hJRDoA0/SDLXJApCNvI/AAAAAAAAArA/gJqNsVtWRsU/s1600-h/Picture+1.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_7u-7hJRDoA0/SDLXJApCNvI/AAAAAAAAArA/gJqNsVtWRsU/s400/Picture+1.png" alt="" id="BLOGGER_PHOTO_ID_5202457069357250290" border="0" /></a><br /><div style="text-align: center;"><span style="font-style: italic;">As the auction opens the bids are starting to slowly float in! This is one of the highly regarded auctions as previously green sold for a lot of green ... interesting to see who will flash the most cash this year ... wouldn't surprise me if we see bags sold at over $600<br /><br /></span><div style="text-align: left;"><span style="font-style: italic;">The eyes are on: </span><span style="font-weight: bold;">Café Granja La Esperanza </span>from<span style="font-weight: bold;"> Jaramillo Arriba </span>which was voted the <span style="font-weight: bold;">best geisha </span>and scored <span style="font-weight: bold;">93.16</span> in the cupping.<br /></div></div>Kirilhttp://www.blogger.com/profile/06961032675980684145noreply@blogger.com3tag:blogger.com,1999:blog-7654618901683497210.post-64507898850465992312008-05-06T20:43:00.000-07:002008-12-08T22:53:08.851-08:00Australian Barista Comps 2008<div style="text-align: center;"><span style="font-style: italic;">As many of you know, I competed in Open Heats for the Australian Barista Competition in Melbourne just past weekend. I placed 7th out of 18 people and am pretty pleased with my result. </span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_7u-7hJRDoA0/SCEpSVHJ2UI/AAAAAAAAAq4/RUKW4L9witY/s1600-h/barista.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_7u-7hJRDoA0/SCEpSVHJ2UI/AAAAAAAAAq4/RUKW4L9witY/s320/barista.jpg" alt="" id="BLOGGER_PHOTO_ID_5197480839843797314" border="0" /></a><br />The open heat was extremely competitive with big guns blazing for the title. In the end Con Haralambopoulos took the title, although few things went wrong and he ended up going a little over time. I am not going to cover the event in full detail as guys from <a href="http://cafe-grendel.blogspot.com/">cafe grindel blog</a> have covered it in full detail but I will give some reference to the pics from the open heats.<br /><br /><span style="font-size:85%;"><a href="http://www.facebook.com/album.php?aid=2020518&amp;l=021e6&amp;id=218800198">http://www.facebook.com/album.php?aid=2020518&amp;l=021e6&amp;id=218800198</a><br /><br /><a href="http://www.facebook.com/album.php?aid=2020519&amp;l=e7676&amp;id=218800198">http://www.facebook.com/album.php?aid=2020519&amp;l=e7676&amp;id=218800198</a><br /><br />and great photography by Sydney Law <a href="http://www.thelows.org/syd/austbarcomp/"><span style="text-decoration: underline;">http://www.thelows.org/syd/austbarcomp/</span></a></span><a href="http://www.thelows.org/syd/austbarheats"><span style="font-size:85%;"></span></a><br /><br />On Day 2 we had a new Australian Barista Champion, David Makin. His routine was something out of a move, simply flawless and amazing. I congratulate Dave on winning and will be cheering for him in Copenhagen. Here are some <a href="http://www.thelows.org/syd/austbarcomp/">pictures</a> from day 2.<br /><br /><div style="text-align: center;"><span style="font-style: italic;">Having seen Australia’s best in action makes you realize how much level of attention and attenuation goes into 15 minutes of competition time. I am not too sure when I will be completion next but I will be more confident and more aware of what to expect. Cant wait to watch worlds best baristas battle it out in Copenhagen.</span><br /></div>Kirilhttp://www.blogger.com/profile/06961032675980684145noreply@blogger.com0